Potato Rosti
Serving size: Serves 4
Cuisine type: GermanCooking time: Less than 60 minutes
Course: Lunch
Serves 4 as a brunch or light lunch
INGREDIENTS
1kg waxy potatoes
1 teaspoon salt
1 bunch chives, chopped coarsely
½ cup clarified butter
freshly ground black pepper
crème fraîche
smoked salmon
thinly sliced red onion
capers, rinsed and drained
METHOD
Place potatoes in a large saucepan of cold water. Bring to a boil. Boil 5 minutes; drain. When potatoes are cool enough to handle, peel and coarsely grate into a large bowl. Combine with salt, chives, 1/3 cup of the clarified butter and pepper to taste.
Shape into 12 flat patties, about 8cm in diameter.
Heat half of the remaining butter in a large non-stick frying pan. Cook the rosti in batches for 4 minutes each side or until lightly browned and cooked through. Transfer to an absorbent lined baking tray.
Divide among serving plates. Top with crème fraîche, salmon, onion and capers and serve immediately.
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